Pasta alla Norma (Sicilian Aubergine & Tomato Pasta)

Ingredients

For 4 portions

• 🍆 2 whole aubergine
• 🧂 1.5 Tsp salt
• 🏺 6 Tbsp olive oil
• 🧄 3 cloves garlic
• 🌿 0.5 Tsp chilli flakes
• 🥫 800g canned tomatoes
• 🍚 1 Tsp sugar
• 🌿 15g basil
• 🍝 400g pasta (dry)
• 🧀 80g feta cheese

Method

1. Cut the aubergines into 2 cm cubes. Toss with 1 tsp of the salt and leave in a colander for 20 minutes, then pat dry with kitchen paper.
2. Heat 4 tablespoons of the olive oil in a large frying pan over medium-high heat. Fry the aubergine in two batches for 6–8 minutes each, turning, until deep golden and creamy inside. Drain on kitchen paper.
3. In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add the sliced garlic and chilli flakes and cook for 1 minute until the garlic is just golden.
4. Add the canned tomatoes, sugar and the remaining ½ tsp salt. Simmer for 15 minutes, crushing the tomatoes, until thick. Tear in half the basil.
5. Meanwhile, cook the pasta (rigatoni or penne) in a large pot of well-salted boiling water (extra) until al dente. Keep a mugful of the pasta water, then drain.
6. Stir most of the fried aubergine into the sauce, keeping some for the top. Add the pasta and toss over the heat for 1 minute, adding a splash of pasta water to make it glossy.
7. Serve topped with the reserved aubergine, the rest of the basil and plenty of grated ricotta salata. (Ricotta salata is a firm, salty pressed ricotta – if you can't find it, crumbled feta or pecorino works well.)